· Modified: by Kelly Roenicke · 78 Comments
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Make these perfectly seasoned roasted potatoes for a delicious side dish – it’s a simple,allergy friendly recipe that everyone will love! These Yukon Gold potatoes with the perfect blend of spices are simply irresistible.
When the weather gets colder, we all start to crave more comfort food. Chilly temps and snowy days make us want to huddle up inside and eat cozy soups, casseroles, and carbs. Pasta, bread, and my favorite side dish…potatoes.
If you’re avoiding gluten, then you probably eat a fair amount of potatoes already, since they’re naturally gluten free and can be prepared many ways. Mashed potatoes and baked potatoes are easy to make and everyone loves them.
But when you want a change, these roasted potatoes are the perfect solution! Yukon Gold potatoes are perfectly seasoned and roasted until golden and crisp on the outside. These are a family favorite – they go fast!
These easy and delicious potatoes are gluten free and free of the top 9 allergens. If you can’t do garlic or onion, you can leave those spices out and increase the cumin and paprika. However you serve these, they’re sure to be a big hit!
If you’re looking for more roasted veggie recipes to try, take a peek at my seasoned roasted cauliflower and my garlic roasted green beans.
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- Ingredient Notes
- Step by Step Instructions
- Tips for Success
- Serving Suggestions
- Storage
- More Side Dishes
- Recipe
Ingredient Notes
- Potatoes – We love Yukon Gold Potatoes in this recipe. They have a wonderful texture and a naturally buttery flavor that’s very delicious. You could use white potatoes if you can’t find Yukon Golds.
- Oil – I use olive oil for roasting potatoes, but you could use grapeseed oil if you prefer.
- Spices – A blend of spices – paprika, garlic powder, onion powder, cumin, chili powder, salt, and pepper – make these roasted potatoes extra delicious.
Step by Step Instructions
- Peel and dice Yukon Gold potatoes and place in a large bowl.
- Put the olive oil and spices in a small bowl and whisk them together.
- Pour the oil and spices over the potatoes and toss to coat.
- Put the potatoes in a single layer on a baking sheet that is lined with parchment paper.
- Bake at 450 degrees F for 35-45 minutes, stirring every 10 minutes or so, until the potatoes are browned and crisp on the edges.
Tips for Success
- Cut the potatoes into pieces that are about the same size so that they cook evenly.
- Line the baking pan with parchment paper for easier clean up.
- Stir the potatoes every 10 minutes so that all sides can get browned and crisp.
Serving Suggestions
Serve these potatoes with:
- Honey Mustard Kale Salad with Sausage and Peppers
- Slow Cooker Garlic Chicken Thighs
- Homemade Turkey Sloppy Joes
Storage
Store leftover potatoes in the refrigerator. They should stay fresh for about 3 days.
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More Side Dishes
- Zucchini and Peppers with Soy Free Teriyaki Sauce.
- Cornbread Stuffing (Vegan, Gluten Free).
- Roasted Garlic Mashed Potatoes (Dairy Free).
- Dairy Free Seasoned Rice.
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Recipe
Perfectly Seasoned Roasted Potatoes.
Kelly Roenicke
These perfectly roasted seasoned potatoes are crisp and delicious – they're the perfect side dish.
4.98 from 37 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 40 minutes mins
Total Time 55 minutes mins
Course Side Dish
Cuisine Dairy Free, gluten free, vegan.
Servings 4
Calories 276 kcal
Ingredients
- 6 large Yukon Gold Potatoes
- ¼ cup olive oil
- 1 ½ teaspoons paprika
- 1 ¼ teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- ½ teaspoon chili powder you can use a bit less if you are worried about the spice level
- ¼ teaspoon pepper
- 1 teaspoon salt
Instructions
Preheat the oven to 450 degrees F. Line a rimmed baking sheet with parchment paper (this prevents sticking, but do keep an eye on it as this recipe is baked at a higher heat).
Peel and dice the potatoes and place inside a large bowl. Set aside.
In a smaller bowl, combine the olive oil and spices and stir well.
Pour the olive oil mixture over the potatoes and stir to coat.
Spread the potatoes on the baking sheet.
Bake at 450 degrees F for 35-45 minutes, stirring every 10 minutes.
Once the potatoes are tender inside and crispy outside, they are done. Season with more salt if desired.
Notes
Store leftover potatoes in the refrigerator. They should stay fresh for about 3 days.
If you can’t find Yukon Gold potatoes, you can make these with Russet potatoes instead.
Nutrition
Calories: 276kcalCarbohydrates: 33gProtein: 6gFat: 13gSaturated Fat: 1gSodium: 609mgPotassium: 1090mgFiber: 6gVitamin A: 370IUVitamin C: 29mgCalcium: 81mgIron: 8.9mg
Keyword comfort food
Tried this recipe?Leave a comment below and tag @prettybeeblog on instagram!
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- Author
- Recent Posts
Kelly Roenicke
Mom to two boys with food allergies and sensitivities, Kelly is passionate about allergy friendly cooking and baking. She believes that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.
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Reader Interactions
Comments
Lori
OMG these are soooooo good! My house smells absolutely divine. The seasonings are spot-on. Thanks for such an easy, delicious recipe!!
Reply
Marina
Very delicious, fast and easy! I only had 2 large russet potatoes on hand. I put the olive oil and seasonings in a gallon ziploc bag and mixed potatoes in there, they coated very nicely.My husband who can be very picky, requested these potatoes again as a side. We don’t usually care for potatoes but even my kids liked them in substitution to french fries. 😍❤
Reply
Jennifer
These are honestly my go-to roasted potatoes! I’ve cooked this recipe so many times I thought I should finally comment and let everyone else know. These are so delicious, easy and versatile. Thanks for such a great recipe!Reply
Sue
These were great. Hubs bbq’d pork chops and I made mixed vegetables also. Thanks for a new and delicious side!Reply
Kelly Roenicke
I’m so glad you liked it! Thanks for letting me know!
Reply
Deb Alberts
Delicious, my go to Potato side dish.Reply
Kelly Roenicke
So glad you like these!
Jean
Can you freeze these after cooking?
Reply
Kelly Roenicke
I feel like the texture might not be great after freezing them. I haven’t tried that though.
Amy
My kids went crazy for these! Especially my 11yo super picky eater. So I’m thrilled. Going to try it again with sweet potatoes. THANK YOU!Reply
Sara
Amazinggg, don’t know how else to say it. I LOVED it.Reply
Gab
Made these today. Husband loved it SO much!!! Next time I would omit the chili flakes whereas it was too spicy for me. I also swapped the paprika for smoked parprikaReply
Joe Cabral
Use Chile Powder. Not Chile flakes, Big difference in Heat .Reply
Chelsea
Made these tonight and they were delicious – so addicting!Reply
Kelly Roenicke
So happy to hear that!
Reply
Trisha @ Salty Side Dish
Roasted potatoes are so good. I can’t wait to try the chili powder on it. I have never added chili or cumin to mine. I am definitely trying it next week.
Reply
Sammi Roberts
I’m trying these roasties out for the first time I hope they go well with a traditional English Sunday roast x
Reply
Cindy Stinson
Question would use red,gold and purple potatoes
Reply
Kim
The recipe is 276 calories per serving. How much is a serving?
Reply
Sheryl C
Great recipe and tip on the parchment paper. I made these for the 2nd time tonight. I also used the excess oil/seasoning on shrimp and threw them on the grill. Big hit.
Reply
Kelly Roenicke
So glad you liked them! Good idea to use the oil on the shrimp!
Reply
Mandy S
Made these the other night and they were so delicious! Makes for really good leftovers too! Im going to try it with sweet potatoes next time!Reply
Carol W.
These were delicious. We all loved them! Definitely a keeper.Reply
Grace
Wanted to give this five stars.Reply
Jami
Cangrats, you did it!!
Reply
Grace
Followed the recipe as written. I did dry off the potatoes before adding the oil and seasonings-came out perfect.
Reply
H.
I assume russet potatoes can be used in place of the Yukon Gold, or will this affect roasting time? Thank you!
Reply
Stephanie
Just made these for dinner and they were PERFECT!! :) One of the best potato recipe I made!Reply
Kelly Roenicke
So glad to hear that! Thank you for letting me know!
Reply
Shene
These are absolutely delicious! My kids could not stop talking about them. They said that they are the best potatoes that I have ever made!Reply
Kelly Roenicke
Hooray! So glad to hear that!
Reply
Carla
Thank you so much for this recipe. I always enjoy well roasted potatoes.
I think I’ll skip the cumin, because it is not my favourite flavour. Any ideas for substitutions or can I just skip it?Reply
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